SEEDED DILLISK LOAF

❚ Butter, for greasing

❚ 30 g (3 cups) dried dillisk (a.k.a. dulse)

❚ 340 g (2 1/2 cups) wholewheat flour

❚ 60 g sunflower seeds ( 1⁄ cup 3 + 2 tbsp)

❚ 60 g pumpkin seeds ( 1⁄ cup 3 + 1 tbsp)

❚ 2 tsp baking soda

❚ A pinch of sea salt

❚ 300 mL (1 1/4 cups) buttermilk

❚ 2 medium organic eggs

❚ 2 tbsp canola oil

1. Preheat the oven to 230°C (210°C if using a convection oven/450°F) and butter a 20cm (8-inch) round baking pan.

2. Finely chop the dillisk (see note). Mix this with the flour, seeds, baking soda and salt in a large bowl.

3. In a large pitcher, whisk the buttermilk, eggs and canola oil together and pour into the dry ingredients. Using your hand as a claw, stir the mixture in a circular motion until it is well combined.

4. Pour into the prepared pan and bake in the oven for 40 to 45 minutes. Remove from the pan and pat the bottom – it should sound hollow when it’s ready. Cool fully on a wire rack.

Note: Dillisk can be difficult to chop; if you don’t succeed with a sharp knife, try snipping it into small pieces with kitchen scissors or giving it a quick rinse to soften it first. Makes: 8 to 10 slices